Directions

1. In a frying pan over medium heat, melt 2 tbsp (30 mL) butter. Add vegetables and cook for 4 or 5 minutes. In a bowl, stir together beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture, as an omelette or as scrambled eggs.

2. Cover each crêpe with ham. Divide vegetables and eggs among crêpes, placing on one edge of each crêpe. Sprinkle with Medium Canadian Cheddar cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.